3 cups frozen vegetable mix, peas & carrots 1 to 2 tablespoons canola oil 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1 1/2 cup chicken broth 1/2 cup heavy cream 3 tablespoons flour 1 teaspoon curry powder 2 tablespoons parsley, minced 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1 cup cooked lobster meat, cubed 1 cup cooked Alaskan King Crab, cubed 1 package puff pastry Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a sauté pan, heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and cream. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry powder and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt, and pepper. Toss the browned vegetables and the crab and lobster. Pour into a shallow baking pan or a large terra cotta pot base, lined with foil and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 15 minutes.